The two new flavors are Mexican hot chocolate and vanilla goji berry.
Each start off with the basic recipe. I divided the "dough" into two bowls so it would be easier to make each flavor separately.
For the Mexican hot chocolate, I added 1 tbsp cacao, 1/2 tsp cinnamon and 1/4 tsp cayenne.
For the goji vanilla, I processed softened goji berries into the "dough" and mixed in vanilla.
I used the original frosting for the goji vanilla, but added cinnamon to the Mexican hot chocolate which created a nice color and extra spice.
The Mexican hot chocolate is KILLER! The spice is subtle but you can definitely taste the heat on your tongue. The cayenne lingers a bit but the sweetness from the other ingredients mellows it out and works super well. I haven't tried the goji vanilla yet, but I'm sure it'll be delicious. One day I'll have to get a large amount of ingredients to create a bigger batch because two cupcakes at a time just doesn't work.
Is there anything more satisfying than a cupcake? Cute and decadent.
Also, check out this fluffy cloud I made for breakfast:
Overnight oats (1/2 cup oats, 1 cup soy milk, 1 tbsp flax, 1 tbsp rice protein, vanilla, cinnamon) topped with maple banana soft serve. I just added 1 tbsp maple syrup while processing the soft serve and then drizzled more over top. T'was divine.